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Potato prawn salad with crispy bacon

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

A beautiful lunch recipe to share with friends. Great for entertaining as you can make the potato salad ahead.

Potato prawn salad with crispy bacon

 1 kg chat (baby) potatoes, scrubbed
 1 tbsp extra virgin olive oil
 4 rashers streaky bacon, finely chopped
 ½ cup aioli or mayonnaise
  crème fraîche or sour cream
 2 tbsp chopped tarragon
 1 eschallot, very finely chopped
 150 g sugar snap peas, blanched
 1 kg cooked Australian prawns, (500 grams, peeled)
 Mizuna leaves to serve
1

Place scrubbed potatoes in a saucepan of cold salted water and bring to a simmer over medium high heat. Cook for 12 minutes or until completely tender then drain and allow to steam dry in a colander.

2

Place the bacon in a pan with the oil and place over medium heat. Cook for 3-4 minutes until very crisp then drain on paper towel.

3

Slice the cooled potatoes into 1cm thick rounds. Combine the aioli, crème fraîche, tarragon, eschalot and season with salt and pepper. Toss the potato in the mixture.

4

Serve the potato with the prawns, sugar snaps and mizuna and scatter with crispy bacon.

Serves 4.